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Cranberry Meringue Pie Recipe

Cranberry Meringue Pie

iamwinfred
This Cranberry Meringue Pie takes fresh cranberries and turns them into a bright, tart curd, then piles a cloud of toasted meringue right on top. It's the pie that shows up at Thanksgiving looking fancy but is honestly simple enough for a weeknight baking session. One bite of that tangy cranberry filling against the sweet, marshmallowy meringue and it will earn a permanent spot on your holiday table.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 340 kcal

Equipment

  • 9-inch glass pie dish
  • Medium saucepan
  • Fine-mesh sieve stainless steel recommended
  • Blender or food processor
  • Electric hand mixer or stand mixer
  • Pie weights or dried beans
  • Whisk
  • Mixing bowls
  • Aluminum foil
  • Kitchen torch optional

Ingredients
  

  • 1 9-inch pie crust homemade or store-bought, blind-baked
  • 4 cups fresh cranberries about 12 ounces, rinsed
  • 1 1/4 cups granulated sugar divided
  • 1 cup fresh orange juice
  • 1 tablespoon orange zest
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt divided
  • 4 large egg whites room temperature
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 375°F. Roll out dough and fit into pie dish, crimping edges. Prick bottom with fork.
  • Line crust with foil and fill with pie weights. Bake 15 minutes, then remove foil and weights. Bake 8-10 more minutes until lightly golden. Cool completely.
  • In a saucepan, combine cranberries, 1 cup sugar, orange juice, and zest. Boil, then simmer 8-10 minutes until cranberries burst.
  • Blend hot cranberry mixture until smooth, then strain through fine-mesh sieve, pressing to extract liquid. Return strained puree to saucepan.
  • Whisk egg yolks and cornstarch until smooth. Temper with 1/2 cup warm puree, then whisk back into saucepan. Cook over medium heat, whisking constantly, until thickened to pudding consistency, 3-4 minutes.
  • Remove from heat, stir in butter and a pinch of salt. Pour warm filling into cooled crust and smooth top. Preheat oven to 350°F.
  • In a clean bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until glossy stiff peaks form, 4-5 minutes. Beat in vanilla.
  • Spoon meringue over warm filling, spreading to crust edges. Create decorative peaks. Bake 12-15 minutes until golden, or torch until browned.
  • Cool at room temperature 1 hour, then refrigerate at least 2 hours before slicing. Use a sharp knife dipped in hot water for clean slices.

Notes

  • Make sure your egg whites are completely free of any yolk before whipping, or they won't reach stiff peaks.
  • Spread the meringue while the filling is still warm so it seals to the edges and doesn't shrink or weep.
  • Don't skip straining the cranberry puree, since it's what gives the curd its smooth texture.
  • Let the pie chill fully before slicing, or the filling won't hold its shape.
  • Use room temperature egg whites for maximum volume in the meringue.
  • Frozen cranberries work just as well as fresh; no need to thaw, just add straight to the saucepan.
  • You can bake the crust and cook the filling a day in advance and refrigerate separately. Make the meringue fresh the day you plan to serve.
  • Store loosely covered in the refrigerator for up to 3 days. Avoid tightly wrapping, as plastic wrap will stick to and deflate the meringue.
  • This pie is not freezer-friendly, as the meringue texture breaks down badly once thawed.
  • For variation, swap orange juice for fresh lime juice for a sharper, more tart filling.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 52gProtein: 4gFat: 13gSaturated Fat: 5gSodium: 130mgFiber: 2gSugar: 35g
Keyword cranberry curd pie, cranberry meringue pie, holiday dessert, Thanksgiving pie
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